New England butter clams steamed with garlic and white wine then tossed with fettuccine. This simple, fresh and elegant seafood pasta is ready in 15 minutes and is the perfect dinner to show off local seafood.
Cook pasta in a large pot with salted water until 1-2 minutes prior to al dente. Drain, reserving 1/2 cup pasta water.
Inspect clams and discard any clams with broken shells or any that don’t respond to gentle tapping. Rinse clams well to remove grit from the shell and hinge.
Heat olive oil and butter in an extra large skillet over medium heat until hot. Add garlic. Saute for 30 seconds, until fragrant. Add wine. Add clams, cover. Steam for about 4 minutes, or until clams have opened wide. Discard any clams that haven’t opened.
Using a tongs, add pasta into skillet and toss with the clams and sauce, heat until pasta is al dente. If needed, add a bit of pasta water to help coat the pasta in the sauce.
Sprinkle parsley, shaved parm and pepper overtop. Divide into shallow bowls and serve.
Notes
We love serving this clam pasta with a large leafy green salad or a massaged kale salad with citrus vinaigrette.